There are brownies. There are blondies. Introducing, ladies and gentlemen, the Reed-Heed. The development of this recipe was the discovery of “Iron Brew FANNYBAWS” chocolate at Gie It Laldy, a Scottish lifestyle store out in the West End of Glasgow. There’s probably a mug in your office with “YER DA SELLS AVON” emblazoned on the side; that’s Gie It Laldy. I think they do a crackin’ job of celebrating modern Scottish culture and humour.
I never had gastronomic respect for Irn Bru. It was a hangover drink, a corner shop staple and something to bitch about when holidaying south of the border. However, in my mission to celebrate Scottish Food you cannot ignore the cultural landmark Irn Bru has been. From “COO COO” to “IRN BRU gets you through”. Gangster Granny, false teeth grandad and the goth holiday; the orange coloured tonic refreshment is as Scottish as tartan, shortbread and free education.
- 2 cans of Irn Bru
- 100g Iron Brew Choccy (plus 100g for chunks. Standard chocolate chips will also work.)
- 100g butter
- 160g golden caster sugar
- 2 eggs
- 75g plain flour
- 1 teaspoon vanilla extract
- Pour two cans of Irn Bru into a medium saucepan and reduce for 45 minutes at a medium to low heat. You must not use diet Irn Bru or it’ll just evaporate, instead of reducing into a thick syrup. Allow
- Melt the Irn Bru chocolate with the butter and allow to cool slightly.
- Beat the eggs with the sugar and then beat in the Irn Bru chocolate mixture.
- Sift in the flour and mix well, adding the vanilla and a tablespoon of the Irn Bru syrup. Fold in chocolate chunks, if using. Pour into a lined 20cm square baking tin.
- Bake for 20 to 25 minutes at 180C / Gas 4.
- Allow to cool and cut into squares.